I turned a buttery crumb crust and topping into an Orange Creamsicle-inspired frozen cake layered with orange sherbet and vanilla ice cream for a grown-up take on the ice cream man favorite.
I can’t stop bringing this Orange Creamsicle idea to summer parties. It’s the kind of Cold Desserts that makes people stop talking, reach and argue over the last slice.
A buttery crust built from graham cracker crumbs gives that crunchy slightly salty base, while creamy layers made lush with sweetened condensed milk bring back the tang and velvet of the truck stop popsicle but quieter, grown up and shareable. I promise there’s a little surprise in the texture that makes you tilt your head and ask how, and i’ll grin when they try to guess.
Ingredients
- Graham cracker crumbs: provide crunch and carbs, some fiber, adds toasty sweet base.
- Butter: gives richness and fat, make crust hold together, makes dessert more decadent.
- Sweetened condensed milk: very sweet, add carbs and creaminess, makes texture dense and smooth.
- Heavy cream: high fat, whips airy and silky, gives luxurious mouthfeel.
- Orange juice concentrate: tart citrus punch, vitamin C present, gives bright sour sweet balance.
- Vanilla extract: adds warm aroma, rounds flavors, makes sweet taste feels fuller and smoother.
- Orange zest: concentrated citrus oils, aromatic boost, brightens flavor without extra sweetness.
- Apricot jam glaze: optional shiny finish, adds light fruit sweetness and a bit of stickiness.
Ingredient Quantities
- For crust and crumb topping
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine salt
- Extra 1/3 cup graham crumbs for sprinkling/topping
- For orange sherbet layer
- 1 (12 ounce) can frozen orange juice concentrate, thawed
- 1 cup heavy cream, cold
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh orange zest, optional but nice
- For vanilla ice cream layer
- 2 cups heavy cream, cold
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons pure vanilla extract
- Pinch fine salt
- Optional garnish / finishing
- 1 tablespoon finely grated orange zest
- 2 tablespoons apricot jam or light corn syrup, warmed, for a shiny glaze (optional)
How to Make this
1. Make the crust and crumb topping: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar and 1/4 teaspoon salt until moistened; press firmly into the bottom of an 8×8 or 9×5 loaf pan lined with parchment, sprinkle the extra 1/3 cup crumbs into a small bowl for topping, then freeze the crust 10 to 15 minutes to set.
2. Chill your mixing bowl and beaters for a few minutes in the freezer, this makes whipping cream faster and fluffier.
3. Make the orange sherbet layer: in a bowl whisk the thawed 12 ounce can orange juice concentrate, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon orange zest (if using) until smooth; in another bowl whip 1 cup cold heavy cream to soft peaks, fold the whipped cream gently into the orange mixture until uniform.
4. Spread the orange sherbet mixture over the chilled crust in an even layer, smooth the top with a spatula; freeze until firm to the touch, about 1 to 2 hours (you want it set so the next layer doesnt sink).
5. Make the vanilla ice cream layer: whip 2 cups cold heavy cream to soft peaks, fold in the entire 14 ounce can sweetened condensed milk, 2 teaspoons vanilla and a pinch of salt until smooth and fluffy but dont overmix or youll deflate it.
6. Spoon or spread the vanilla layer over the set orange layer, smooth the top and sprinkle some of the reserved graham crumbs on top for texture; if you like extra crunch, press a few more crumbs into the surface.
7. Cover tightly with plastic wrap and freeze at least 6 hours or overnight until completely firm.
8. Optional finishing: warm 2 tablespoons apricot jam or light corn syrup until runny and brush lightly over the top for a shiny glaze, then grate 1 tablespoon finely over the top for a bright orange finish.
9. To serve: let the pan sit at room temperature 5 to 10 minutes so slices release easier, run a sharp knife under hot water and wipe dry between cuts for clean slices.
Equipment Needed
1. 8×8 or 9×5 loaf pan lined with parchment paper
2. Electric hand mixer or stand mixer with chilled beaters
3. 2–3 mixing bowls (include a small bowl for reserved graham crumbs)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula and an offset or straight spatula for smoothing
7. Microplane or fine grater for orange zest
8. Sharp knife and a heatproof cup for hot water to warm the blade between cuts so youll get clean slices
9. Small saucepan or microwave safe bowl to warm apricot jam or light corn syrup (optional)
FAQ
Orange Creamsicle Frozen Dessert Recipe Substitutions and Variations
- Graham cracker crumbs (for crust)
- Digestive biscuits, finely crushed — use 1:1 by volume, very similar texture
- Vanilla wafers (Nilla), crushed — slightly sweeter so cut sugar a bit
- Shortbread cookies, crushed — richer buttery flavor, swap 1:1
- Unsalted butter (for crust and topping)
- Salted butter, melted — reduce added salt by about 1/4 teaspoon
- Coconut oil, melted — same amount, gives a subtle coconut note
- Melted vegetable shortening or margarine — works in a pinch but less flavor
- Heavy cream (for both layers)
- Full fat canned coconut milk, well chilled — use the thick cream portion for similar whipping
- Whole-milk Greek yogurt, thinned with a little milk — adds tang, not as airy but creamy
- Half and half plus 1 tablespoon powdered milk per cup — boosts richness so it whips better
- Sweetened condensed milk
- Homemade condensed milk (simmer milk and sugar until reduced) — 1:1 swap
- Evaporated milk plus sugar (about 3/4 cup sugar per 12 oz), heat till sugar dissolves then cool
- Dulce de leche thinned with a little milk — very sweet and caramel notes, use a bit less if worried
Pro Tips
1. Chill everything beforehand and work fast — really cold cream whips up better, so pop the bowls and beaters in the freezer and keep the cream in the coldest part of your fridge. Dont whip past soft peaks or youll end up with grainy, almost-butter instead of fluffy layers.
2. Pack the crust like you mean it. Use the bottom of a measuring cup or a small jar to press the crumbs smooth and tight, and line the pan with parchment that hangs over the sides so you can lift the whole block out later, way easier than digging slices out.
3. Make sure the orange layer is fully firm before you add the vanilla on top, otherwise the vanilla will sink and get marbled. If the orange tastes a little muted add a teaspoon of extra fresh zest, it brightens it right up, trust me.
4. Stop ice crystals and get clean slices by pressing plastic wrap onto the surface before freezing, and when you serve run a sharp knife under hot water, wipe it dry and cut, repeat each slice. Let the pan sit a few minutes at room temp so the edges loosen, it saves you from smashing the whole thing.
Orange Creamsicle Frozen Dessert Recipe
I turned a buttery crumb crust and topping into an Orange Creamsicle-inspired frozen cake layered with orange sherbet and vanilla ice cream for a grown-up take on the ice cream man favorite.
12
servings
588
kcal
Equipment: 1. 8×8 or 9×5 loaf pan lined with parchment paper
2. Electric hand mixer or stand mixer with chilled beaters
3. 2–3 mixing bowls (include a small bowl for reserved graham crumbs)
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula and an offset or straight spatula for smoothing
7. Microplane or fine grater for orange zest
8. Sharp knife and a heatproof cup for hot water to warm the blade between cuts so youll get clean slices
9. Small saucepan or microwave safe bowl to warm apricot jam or light corn syrup (optional)
Ingredients
-
For crust and crumb topping
-
1 1/2 cups graham cracker crumbs (about 10 full sheets)
-
6 tablespoons unsalted butter, melted
-
2 tablespoons granulated sugar
-
1/4 teaspoon fine salt
-
Extra 1/3 cup graham crumbs for sprinkling/topping
-
For orange sherbet layer
-
1 (12 ounce) can frozen orange juice concentrate, thawed
-
1 cup heavy cream, cold
-
1/2 cup sweetened condensed milk
-
1 teaspoon vanilla extract
-
1 tablespoon fresh orange zest, optional but nice
-
For vanilla ice cream layer
-
2 cups heavy cream, cold
-
1 (14 ounce) can sweetened condensed milk
-
2 teaspoons pure vanilla extract
-
Pinch fine salt
-
Optional garnish / finishing
-
1 tablespoon finely grated orange zest
-
2 tablespoons apricot jam or light corn syrup, warmed, for a shiny glaze (optional)
Directions
- Make the crust and crumb topping: mix 1 1/2 cups graham cracker crumbs, 6 tablespoons melted butter, 2 tablespoons sugar and 1/4 teaspoon salt until moistened; press firmly into the bottom of an 8×8 or 9×5 loaf pan lined with parchment, sprinkle the extra 1/3 cup crumbs into a small bowl for topping, then freeze the crust 10 to 15 minutes to set.
- Chill your mixing bowl and beaters for a few minutes in the freezer, this makes whipping cream faster and fluffier.
- Make the orange sherbet layer: in a bowl whisk the thawed 12 ounce can orange juice concentrate, 1/2 cup sweetened condensed milk, 1 teaspoon vanilla and 1 tablespoon orange zest (if using) until smooth; in another bowl whip 1 cup cold heavy cream to soft peaks, fold the whipped cream gently into the orange mixture until uniform.
- Spread the orange sherbet mixture over the chilled crust in an even layer, smooth the top with a spatula; freeze until firm to the touch, about 1 to 2 hours (you want it set so the next layer doesnt sink).
- Make the vanilla ice cream layer: whip 2 cups cold heavy cream to soft peaks, fold in the entire 14 ounce can sweetened condensed milk, 2 teaspoons vanilla and a pinch of salt until smooth and fluffy but dont overmix or youll deflate it.
- Spoon or spread the vanilla layer over the set orange layer, smooth the top and sprinkle some of the reserved graham crumbs on top for texture; if you like extra crunch, press a few more crumbs into the surface.
- Cover tightly with plastic wrap and freeze at least 6 hours or overnight until completely firm.
- Optional finishing: warm 2 tablespoons apricot jam or light corn syrup until runny and brush lightly over the top for a shiny glaze, then grate 1 tablespoon finely over the top for a bright orange finish.
- To serve: let the pan sit at room temperature 5 to 10 minutes so slices release easier, run a sharp knife under hot water and wipe dry between cuts for clean slices.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 158g
- Total number of serves: 12
- Calories: 588kcal
- Fat: 35.6g
- Saturated Fat: 19.3g
- Trans Fat: 0.17g
- Polyunsaturated: 3.6g
- Monounsaturated: 7.1g
- Cholesterol: 86mg
- Sodium: 186mg
- Potassium: 167mg
- Carbohydrates: 39.8g
- Fiber: 1g
- Sugar: 29.1g
- Protein: 6.3g
- Vitamin A: 1200IU
- Vitamin C: 7mg
- Calcium: 167mg
- Iron: 0.4mg
